Stuffed squash is one of my favourite autumnal recipes, there are so many different varieties of squash you can use for this dish. They are high in dietary fibre and essential vitamins and minerals including Vitamin C. I usually stuff my squash with rice or quinoa but decided I wanted to come up with a higher protein version so created this turkey stuffed squash with parmesan breadcrumbs recipe. It does take between 30 and 60 minutes to cook but requires minimal effort and is so worth the wait!
I only recently started eating parmesan when I tried it during the low fodmap elimination phase and didn’t have a problem with it. If you would rather not use it them try mixing the breadcrumbs with some nutritional yeast!
INGREDIENTS:
2 tsp garlic infused olive oil
1 small or ½ a large squash (I used a small onion squash)
125g lean turkey mince
2 tbsp fresh chives, chopped
½ red or orange pepper
1 chilli
1 vine tomato
2 tbsp tomato puree
1 tsp tamari
1 tsp cider vinegar
½ tsp cumin
½ tsp hot smoked paprika
1 handful of kale
Parmesan breadcrumbs:
1 tbsp gluten free brown rice breadcrumbs
1 tbsp grated parmesan
1 tsp dried mixed herbs
METHOD:
- Preheat the oven to 200oc and line a baking tray
- Using a spoon remove the seeds from the squash (if you’re using a small one cut the top of so it acts like a bowl)
- Brush the inside of the squash with 1 tsp of the oil the roast until soft, for approximately 20-40 minutes depending on the size. I recommend cooking it for 20 then checking every 10 minutes after until cooked
- While the squash is cooking heat the rest of the oil in a pan over a medium heat
- Add the turkey mince to the pan and fry for 2-3 minutes until it is no longer pink
- Finely chop the chilli, cut the pepper and tomato into 1cm pieces and add to the pan with the chives
- Cook for 5 minutes before adding the kale, tamari, vinegar, cumin and paprika then cook for a further 5 minutes
- In a bowl combine the breadcrumbs with the parmesan and herbs
- When the squash is cooked through, fill it with the turkey mince and sprinkle over the parmesan breadcrumb mixture
- Return to the oven for a further 10 minutes before serving